Ranch Chicken

This easy ranch chicken breast recipe is one of the first things I made when Mark and I were newlyweds.  I’ve made a few changes to how I made it back in the beginning and I still make it today.  It’s a favorite, even with the picky 3 year old.

I use to fry this in regular olive oil but switched to frying it in refined coconut oil. Refined means that the coconut flavor has been taken out but it still retains the good properties of coconut oil.

I almost always flatten the chicken breasts. I do this because I don’t like having a huge hunk of the thick part of the chicken breast.  That and I think it cooks much more evenly and is not tough or dry.

Ranch-Chicken-RecipeEasy Ranch Chicken Breast Recipe


  • 4 boneless skinless chicken breasts (flattened with a mallet to even 1/4 thickness)
  • 1/4 c. ranch dressing
  • 1/2 c. crushed saltine crackers (bread crumbs also work)
  • 1/4 c. flour
  • 2 Tbsp refined coconut oil, (olive will also work but is not as healthy)


In a gallon-size ziploc bag, mix the crushed crackers and flour.  Pour dressing into a bowl and dip chicken into dressing, then shake in ziploc bag mixture.

In a skillet, heat oil over medium-high heat. Cook chicken in oil 8 to 10 minutes, turning once, until outside is golden brown and juice is no longer pink when chicken is cooked through.

To serve, drizzle with additional ranch dressing.

This recipe has been linked up to the Old Fashioned Recipe Exchange on Little House on The Prairie Living

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